Calf's Foot, Baked or Stewed

Ingredients

• a calf's foot
• a pint and a half of water
• the knuckle-bone of a ham
• the end of a dried tongue
• a few pieces of beef
• a little celery
• an onion stuck with four or five cloves
• a carrot
• a table-spoonful of mushroom ketchup
• a dessert-spoonful of ground rice
• a squeeze of lemon-juice
• a glass of white wine

Method

1. 1

   Wash the calf's foot, rub with pepper, salt, and cinnamon.

2. 2

   Place in a dish, cover with water, and add ham, tongue, beef, celery, onion, and carrot.

3. 3

   Simmer for 3-4 hours.

4. 4

   Remove bones, cut meat into pieces.

5. 5

   Strain gravy, skim fat, add mushroom ketchup, thicken with ground rice, boil, add meat, lemon juice, and white wine, serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 288. The excerpt below is the record exactly as published.

Calf's Foot, Baked or Stewed.— Wash a calf 's foot verj- carefully, and rub it over withpepi^er, salt, and a little powdei-ed cinnamon. Place it in a saucepan or dish, and cover it with a pint and a half of water. The knuckle- bone of a ham, the end of a di-ied tongue, or even a few pieces of beef may be added, with a little celery, an onion stuclc with four or five cloves, and a carrot. Let these simmer either in the oven or on the fire for three or four hours. In either case they must be closely covered. "VVTien quite tender, take out the bones, and cut the meat into neat pieces. Strain the gravj% skimming off the fat, add to it a table-spoonful of mushroom ketchup, and thicken it with a dessert-spoonful of ground rice. Let it boil up, then put in the pieces of meat, a squeeze of lemon- juice, a glass of white wine, and serve hot. Probable cost, 4d. to 8d. per foot. One foot will be found .sufficient for one or two persons. Calfs Foot Boiled with Parsley and Butter.— Thoroughly clean two calfs feet, divide them at the joint, and split the hoofs. Put three rashers of bacon into a stew- pan, with a piece of butter the size of an egg, a large onion stuck with five or six cloves, the juice of a lemon, and a little salt and pepper. C'aie must be taken not to put too much salt, as the bacon will probably supply what is neces- sary. Tjiiy the feet on the bacon, and cover the whole with one pint of stock. Let them simmer CAL (94) CAL very gently for two lieui-s or more ; then take out the feet, put them on a hot dish, and pour some parsley and butter over them {see Parsley and Butter). Calf's Foot Broth.— Wash carefully one calf 's foot, and put it into a saucepan >vith three pints of water, the rind of a lemon, a lump of sugar, and a salt-spoonful of salt. If a knuckle- hone of a ham can be put with it, it will be an improvement. Let these simmer gently together until the liquid is reduced one half, skimming it very carefully from time to time. Then pom- it out, and let it stand aside to got cold, so that the fat may be entirely removed. When this has been done, put it back into the saucepan, let it boil, add the beaten yolks of two eggs, and stir the liquid again over the fire for a few minutes until it thickens ; but on no account allow it to boil. This is a very nourishing broth. If it is preferred, the calf's foot may be boiled in milk and water. Time, three hours. Probable cost, one calf's foot, 4d. to 8d. Sufficient for a pint and a half of broth. Calf's Foot Broth (another way).— Stew down a calf's foot

Cook this with the app: pantry check, scaling, and the assistant.